Ingredients for Persimmon Raisin Cookies
- 1 cup (2 sticks) softened butter
- 1 ½ cups granulated sugar
- Egg
- All Purpose Flour
- Ground Cinnamon
- Nutmeg
- Clove
- ¼ teaspoon salt
- 1 cup persimmon pulp
- 1 teaspoon baking soda (½ teaspoon for persimmon mixture)
- 1 cup raisins
- ½ cup chopped pecans
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How to Make Persimmon Raisin Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) of softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a small bowl, mash 1 cup persimmon pulp with ½ teaspoon baking soda. Let it sit for 5 minutes.
- Gently fold the persimmon mixture into the cookie dough.
- Stir in 1 cup raisins and ½ cup chopped pecans.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
72g
Fat
21g
Carbs
9g
